To make cornbread: In a medium-sized bowl, mix together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about â?? of the way full with batter. Bake for 40-50 minutes or until a toothpick comes out clean. Place on a wire rack to cool. Cut into bite-sized cubes.

To make stuffing: Heat olive oil to medium-high heat. Add onion, celery and mushrooms and cook 3-4 minutes, until soft. Add poultry seasoning and ground sage and stir. Add sausage/bacon and cook 4-5 minutes, until browned, breaking it up into pieces with the spatula.

Place cornbread cubes in a large bowl and stir in sausage/bacon mixture, eggs, chicken broth and season with salt and pepper.